Tender Pot Roast

180 mins
Serves 1
youtube.com

Directions

  1. 1Heat a Dutch oven over medium heat.
  2. 2Heat a Dutch oven over medium heat.
  3. 3Heat a Dutch oven over medium heat.
  4. 4Add 2 tablespoons of avocado oil to the Dutch oven.
  5. 5Add 2 tablespoons of avocado oil to the Dutch oven.
  6. 6Add 2 tablespoons of avocado oil to the Dutch oven.
  7. 7Brown the chuck roast on all sides.
  8. 8Brown the chuck roast on all sides.
  9. 9Brown the chuck roast on all sides.
  10. 10Remove the browned roast to a plate.
  11. 11Remove the browned roast to a plate.
  12. 12Remove the browned roast to a plate.
  13. 13Degrease the pot, leaving 2 tablespoons of oil.
  14. 14Degrease the pot, leaving 2 tablespoons of oil.
  15. 15Degrease the pot, leaving 2 tablespoons of oil.
  16. 16Add the quartered and chunked fennel and Spanish onion to the pot.
  17. 17Add the quartered and chunked fennel and Spanish onion to the pot.
  18. 18Add the quartered and chunked fennel and Spanish onion to the pot.
  19. 19Sauté the fennel and onion until lightly caramelized for 3 minutes.
  20. 20Sauté the fennel and onion until lightly caramelized for 3 minutes.
  21. 21Sauté the fennel and onion until lightly caramelized for 3 minutes.
  22. 22Add the whacked garlic to the pot.
  23. 23Add the whacked garlic to the pot.
  24. 24Add the whacked garlic to the pot.
  25. 25Sauté the garlic for 1 minute.
  26. 26Sauté the garlic for 1 minute.
  27. 27Sauté the garlic for 1 minute.
  28. 28Deglaze the pot with 1 cup of water.
  29. 29Deglaze the pot with 1 cup of water.
  30. 30Deglaze the pot with 1 cup of water.
  31. 31Add 3 tablespoons of Worcestershire sauce.
  32. 32Add 3 tablespoons of Worcestershire sauce.
  33. 33Add 3 tablespoons of Worcestershire sauce.
  34. 34Add 1 bundle of thyme to the pot.
  35. 35Add 1 bundle of thyme to the pot.
  36. 36Add 1 bundle of thyme to the pot.
  37. 37Return the beef to the pot, ensuring it is almost fully covered with liquid.
  38. 38Return the beef to the pot, ensuring it is almost fully covered with liquid.
  39. 39Return the beef to the pot, ensuring it is almost fully covered with liquid.
  40. 40Transfer the Dutch oven to a preheated oven at 325 degrees.
  41. 41Transfer the Dutch oven to a preheated oven at 325 degrees.
  42. 42Transfer the Dutch oven to a preheated oven at 325 degrees.
  43. 43Bake for 3 to 3 and 1/2 hours.
  44. 44Bake for 3 to 3 and 1/2 hours.
  45. 45Bake for 3 to 3 and 1/2 hours.
  46. 46Remove the thyme before serving.
  47. 47Remove the thyme before serving.
  48. 48Remove the thyme before serving.
  49. 49Garnish with parsley.
  50. 50Garnish with parsley.
  51. 51Garnish with parsley.

Ingredients

  • 3.5 lb chuck roast
  • 3.5 lb chuck roast
  • 3.5 lb chuck roast
  • kosher salt
  • kosher salt
  • kosher salt
  • pepper
  • pepper
  • pepper
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • 2 tbsp avocado oil
  • Fennel, quartered and cut into big chunks
  • Fennel, quartered and cut into big chunks
  • Fennel, quartered and cut into big chunks
  • Spanish onion, cut into big chunks
  • Spanish onion, cut into big chunks
  • Spanish onion, cut into big chunks
  • 3 garlic cloves, whacked and skin removed
  • 3 garlic cloves, whacked and skin removed
  • 3 garlic cloves, whacked and skin removed
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 3 tbsp Worcestershire
  • 3 tbsp Worcestershire
  • 3 tbsp Worcestershire
  • 1 bundle thyme
  • 1 bundle thyme
  • 1 bundle thyme
  • parsley
  • parsley
  • parsley

Equipment

Dutch ovenplateoven

Tips

  • You don't always have to deglaze with alcohol.
  • The pot roast should be almost fully covered in broth for cooking.